Engish tea scones - country cooking
8 scones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Unsifted all-purpose flour |
| 2 | tablespoons | Sugar |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Cream of tartar |
| ⅔ | cup | Butter |
| 1⅓ | cup | Half-and-half |
| 1 | large | Egg |
| ¼ | cup | Golden raisins (opt.) |
Directions
1. Heat oven to 425'F. Grease large baking sheet. In large bowl, combine flour, sugar, baking powder, salt, and cream of tartar. With pastry blender or 2 knives, cut the butter in until mixture resembles coarse crumbs.
2. In small bowl, beat together halfand-half and egg. Measure out and reserve 2 T of mixture. Add remaining mixture to dry ingredients along with raisins, if desired. Mix lightly with fork until mixture clings together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. Brush tops with reserved egg mixture.
5. Bake scones 15 to 18 minutes or until golden brown. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary